Easy Cookie Dough Fudge

5 Min Read

We are officially in the final few days before Christmas. If you’re celebrating, are you ready? Have you finished all of your shopping? Decorated your tree? Baked all of your desserts? I hope you said “no” to that last question, because I’ve got one final (super easy!) dessert for you that you don’t want to overlook. It’s the *perfect* mashup of my edible cookie dough and easy fudge recipe: my cookie dough fudge!

Cookie dough fudge has all the classic cookie dough flavors (butter, brown sugar, vanilla, salt, chocolate chips) and the deliciously decadent texture of fudge. It’s the ideal recipe for a quick last-minute dessert, especially since there’s no actual baking required.

This recipe takes just 15 minutes to prepare on the stove and only a few hours to set up, so you can have firm, flavorful fudge in no time, any time of year.

Let’s get cooking!

What You Need

Most of these ingredients are pretty basic, but there’s one you really need to pay attention to. Here’s what you need:

  • Flour. Any all-purpose flour will work well here. You will need to heat treat it (only takes a few seconds, I’ll show you how to do this quickly in the microwave!) and sift it before you use it to avoid the risk of any illness from raw flour.
  • White chocolate chips. Use a good quality white chocolate chip, I like Ghirardelli.
  • Sweetened condensed milk. One of the biggest mistakes people make with this fudge is using evaporated milk instead of sweetened condensed milk (a big problem I’ve seen people run into with my cake batter fudge). Evaporated milk is sold right beside sweetened condensed milk, and while they look similar, your fudge will not set up properly if this is used.
  • Butter. This adds to the creaminess of the fudge as well as to the classic cookie dough taste. Use unsalted butter, or your fudge will turn out too salty.
  • Brown sugar. You can use either light or dark brown sugar; I generally prefer dark brown sugar, which makes the fudge slightly sweeter, richer and darker in color (so closer in line with what cookie dough actually looks like!).
  • Vanilla extract. Like brown sugar, vanilla extract is a key cookie dough flavor. We’ll add a good amount here to make sure the flavor really shines.
  • Salt. To balance the sweetness of this fudge, we’ll add some salt. Table salt works fine here!
  • Semisweet chocolate chips. I like to use a blend of mini and regular semisweet chips. I like to use semisweet because not only is this what is most commonly used in chocolate chip cookies, but the semi-sweet part helps counter some of the sweetness of the fudge.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

  1. Microwave your flour in 10 second increments until it exceeds 160F. Set aside.
  2. Combine your white chocolate chips, condensed milk, butter, sugar, and salt in a medium saucepan. Heat this over medium-low heat until everything is melted and smooth.
  3. Reduce your heat to low and sift the flour into the pan. Stir to combine.
  4. Quickly add ½ cup of your semisweet chocolate chips and stir briefly, but not too much. You don’t want to melt your chips!
  5. Pour the fudge into your prepared pan and smooth the top with a spatula.
  6. Top the fudge with more semisweet chocolate chips. Let it sit at room temperature until it is set, usually 2-4 hours, but it could take longer. Slice and enjoy!
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